Through unimportant means I have come into possession of a 5 pound bag of corn grits. I have never eaten grits before. I am not even really sure what they are other than something Southern people eat. Wikipedia tells me they are a kind of porridge. I am down with that because I really like Cream of Wheat. But I am not a big corn eater. How do grits compare? Are they any good? Is there a special way to cook them?
Give Me Your Perspectives On Grits
- Thread starter The Boy Who Cried Worf
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No! Dont do that!
I dont know how to cook them, but grits is good food. The texture will be coarser than cream of wheat. As for flavor, tasty is in the tongue of the eater.
I was watching one of those cable shows about the fabrication of ordinary consumer goods that described nacho chips (presumably the white corn flavor) as grits rolled out into a thin layer and cooked until crispy. Although the moisture content is obviously different, when some salt is added to grits the taste is similar.
I usually eat the "Quick" grits which are labeled to recommend about one part grits to four parts water. Stove top preparation instructs adding grits to boiling salted water and simmer (while stirring) until the grits thicken (the water is absorbed). I think for "regular" grits the cooking time is a little longer. The concoction will thicken some more after removing it from the heat. For easier cleanup they can be microwaved (then you just have to clean the serving bowl). I usually add pepper and margarine at the table.
I usually eat the "Quick" grits which are labeled to recommend about one part grits to four parts water. Stove top preparation instructs adding grits to boiling salted water and simmer (while stirring) until the grits thicken (the water is absorbed). I think for "regular" grits the cooking time is a little longer. The concoction will thicken some more after removing it from the heat. For easier cleanup they can be microwaved (then you just have to clean the serving bowl). I usually add pepper and margarine at the table.
I'm a fan of grits.
Other's opinions may vary, but I like mine with butter and sugar.
Other's opinions may vary, but I like mine with butter and sugar.
I love grits.. Just as with oatmeal, I'm basic in my tastes.. Butter and salt..
For some cool sounding ideas, try the food network
For some cool sounding ideas, try the food network
I love grits. I first had them at a Denny's in Kansas City. Delicious. 
I had them for the first time last summer when we went to NC. I loved 'em with butter and sugar.
Grits are basically corn meal, very similar to polenta.
I love grits, with butter and salt. Dad's a Southern Boy (New Orleans born and raised), and so even though I'm a Northern Girl I grew up on them.
If you serve them for supper melt a little cheese in!
If you serve them for supper melt a little cheese in!
Plain butter, salt, and pepper for my grits...but cheese grits are good, too.
This thread is hilarious.
Grits here in Georgia is a staple food that is on most restaurant breakfast menus, and in most cupboards, in one form or another.
Grits are great, but you do have to dress them up a bit for them to be good (plain grits are very bland), and what you dress them up with is up to you. I like them best with butter melted into them and some additional salt...but other people like them with cheese melted into them, for example...or even bacon bits mixed in. I have even seen people mix maple syrup into their grits.
As for cooking them, well, there should be some directions on the bag. Because like oatmeal, there are now different types - 'slow cook' grits, 1 minute grits, instant grits, etc. Just like you see with oatmeal. And all of those require different amounts of water mixed in for the initial cooking, and of course different cooking times.
But the cooking itself should really only require the grits, water, and salt. Everything else is added later, for the most part.
Grits here in Georgia is a staple food that is on most restaurant breakfast menus, and in most cupboards, in one form or another.
Grits are great, but you do have to dress them up a bit for them to be good (plain grits are very bland), and what you dress them up with is up to you. I like them best with butter melted into them and some additional salt...but other people like them with cheese melted into them, for example...or even bacon bits mixed in. I have even seen people mix maple syrup into their grits.
As for cooking them, well, there should be some directions on the bag. Because like oatmeal, there are now different types - 'slow cook' grits, 1 minute grits, instant grits, etc. Just like you see with oatmeal. And all of those require different amounts of water mixed in for the initial cooking, and of course different cooking times.
But the cooking itself should really only require the grits, water, and salt. Everything else is added later, for the most part.
Butter, cheese, and bacon is the best!
I live in Alabama, so yeah, I've had my fair share of grits. I suggest adding cheese (medium or sharp cheddar is good, and some people use Velveeta) as others posters have, and a dash of Tobasco and paprika won't hurt at all.
Fried shrimp and cheese grits is one heck of a meal. You'll feel disgusting afterwards, but mmmm, it is so worth it. Add some hushpuppies for extra deliciousness and stomach pain.
Fried shrimp and cheese grits is one heck of a meal. You'll feel disgusting afterwards, but mmmm, it is so worth it. Add some hushpuppies for extra deliciousness and stomach pain.
Actually I'm sure the grits that I *have* had, are not considered authentic by any means (a Denny's in KC? ), I wonder how REAL grits taste...
And I'm shocked, SHOCKED I tell you, that no one has done the "Kiss my grits!" joke yet.
), I wonder how REAL grits taste...And I'm shocked, SHOCKED I tell you, that no one has done the "Kiss my grits!" joke yet.
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I like them with a little cheese, some bacon and a fried egg on top.
You can't eat that every day, though, obviously.
You can't eat that every day, though, obviously.
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